01 / ABOUT THE PLACE
About this place
The signature Motoaji Ramen is built around a mellow broth made by simmering local chicken bones, pork knuckle bones and other ingredients for two days, with the scum carefully skimmed off. Diners have described its soy-forward, slightly rich flavour as a good match for thin straight noodles, and praised the balance between broth and noodles. Start with the house’s foundational bowl, then add a seasoned egg or chashu pork to make it your own.
The same Wakayama-style Chinese noodles are also available in rich and light versions. For a seafood note, try the Fish Kara Ramen, which promises a bold niboshi flavour. One diner who chose the richer option also noted how well the broth paired with white rice. If you want to focus on the noodles, the dipping noodles come in regular, large and extra-large portions.
For a more complete meal, choose a set pairing any noodle dish with three pieces of fried chicken and a small serving of rice. Some diners have found the ginger flavour in the chicken pronounced; others have singled out its juiciness. It makes a good lunch choice when you want a side dish as well as ramen. Other combinations include five gyoza with a small serving of rice, or a small rice bowl to accompany your ramen. The seared pork and mayonnaise bowl combines chopped chashu, grilled over an open flame, with spring onions, mayonnaise and sauce. For a different flavour, there is also a mildly spicy three-colour bowl with kimchi, spring onions and homemade gochujang. Choose according to what you feel like eating.
Located in Nakanocho, Miyakojima-ku, Osaka, the restaurant serves lunch and dinner and is described as suitable for solo diners. Payment is cash only. Consider whether you would prefer a substantial set meal at lunchtime or a bowl with a small side in the evening.
